Stuffed aubergines

The stuffed aubergines is one of the most typical dishes of the sicilian cuisine, it isn't complicated to prepare but it will require a bit of time and patience. The result, however, is ensured. I propose a lighter version, with aubergines cooked in the pot with the sauce, but if you want you can fry aubergines in pan, shortening cooking time. I recommend the following version I am proposing because it's more simple to digest, the flavor is more delicated and you can enjoy best stuffing. For this recipe, I suggest you use small and round aubergines, not those elongated.

First of all, you have to prepare the "mollica" (grated crumb of dry bread) seasoned. 
Season "mollica" with oil, salt, ground black peppercorn, 1 chopped clove of garlic, leaves of basil and piquancy cheese. Personally I recommend "pepato" (typical Sicilian cheese seasoned with black peppercorns), but you can use also Caciocavallo (kneaaded-paste cheese from Southern Italy). 

After washing aubergines, you must cut the top of those and save it, because it will serve you as a cork to close your stuffed aubergines. Dig the inside part of the aubergines and save a part of it that you shall wash with water and salt, then you wring it and, finally, you will fry it in a pan with oil for a few minutes. Mixed, then, the "mollica" seasoned with the interior part of aubergines you have saved and start to fill your aubergines. When you have finished, use the top part of the aubergines as a cork pushing the "mollica" a bit' inside, in such a way that the mollica will not spill. If you want, to stop the cork you can use a small skewer, piercing the aubergines from side to side. 

Menawhile, brown one red onion in a pot. When onion will become blondie add the sauce, salt, ground black pepper and let it cooks. Now put the aubergines in the pot and let them cook for about 45-60 minutes, until the outside of the aubergines will seem soft. 

Oh I forgot, stuffed aubergines are perfect for a vegan diet and you can enjoy it drinking a glass of red wine but also white wine.

Doses for 4 people:

- 8 round aubergines
- 600 grams/1 lb 5oz of mollica (grated crumb of dry bread)
- 200 grams/7 oz of pepato (sicilian cheese seasoned with black peppercorns) or caciocavallo (kneaaded-paste cheese from Southern Italy)
- 1 tomato sauce bottle (500 grams/1 lb 2oz)
- 1 clove fo garlic
- 1 red onion
- basil
- salt and ground black pepper
- extravirgin olive oil

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